Hearty Pasta With Roasted Eggplant And Feta

• 12 roma tomatoes, diced or 1 large can tomatoes
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 large or 2 small eggplants
• 3 tablespoons olive oil and more for brushing eggplants
• 3 or 4 ounces feta cheese, cubed
• 1 cup chopped Italian flat leaf parsley
• 1/4 teaspoon red pepper flakes
• 1 pound pasta, such as whole wheat fettucini

1. Heat the broiler. Slice eggplants and brush with olive oil. Broil about 8 minutes per side, until nicely browned and cooked through. Chop into bite sized pieces and reserve.
2. In a large saute pan, heat the olive oil and cook the onion until translucent, then add the garlic and red pepper flakes and cook a couple minutes longer. Add the tomatoes and simmer, stirring occasionally while you heat the pasta water and cook the pasta.
3. When the sauce is thickened and fragrant, turn off the heat and stir in the eggplant, feta, and parsley. Then toss in the cooked pasta. Enjoy.

roma tomatoes, onion, garlic, eggplants, olive oil, feta cheese, parsley, red pepper, pasta

Taken from food52.com/recipes/9777-hearty-pasta-with-roasted-eggplant-and-feta (may not work)